I believe I have a scientific explanation for the "No Touch KO's" from an undisclosed source.
The pressure points activated are on or near the center of the face or sinus region. The particular "air" or "breath" practice involves preparation in advance. Usually the "Chi" is ingested or gathered and stored near the "Dan Tien" in or near the large intestine. This must be done a minimum of 2-3 HOURS before a sufficient quantity of "Chi" is ready to be transmitted. Once the proper preparations are made, the practitioner feels heat and swelling near the "Dan Tien". By taking and holding a deep breath, that is pushed hard down into the LOWER ABDOMEN, the catalyst is in motion. Next the practicioner flexes the urogenital diaphragm closed while violently flexing down on the abdominal muscles. The "target" or opponent typically must be within 10 feet for them to receive a knockout dosage. The remaining flexing of the abdomen is then accompanied by the waving of the hands, in a forward or sideways motion, toward the "target" with the fingers spread wide for proper flow. If the hands are not used in time, the "Chi" can harm the nerves of the user and the lungs and diaphragm may go into shock. This can cause the user to pass out or even commit unintentional "Seppuku". If the practicioner is highly advanced, and stores sufficient "Chi", there are reports of being able to knock out multiple opponents at a time and to cause alarm or tears in innocent passersby. Early trial runs can be performed on small animals gradually working up to large dogs. Once a large dog is accomplished, then the next step is a human subject. Caution is important. Specific revival techniques must be used or violent vomiting, nerve damage, etc. may occur. Some have gone blind.
This particular method is called "Empty Force" or "Kim" in Korean. To prepare the body, steady doses of fermented, spiced cabbage must be ingested at regular intervals along with a static "Chi Gong" posture exercise called "Holding the Air Ball". The name was abbreviated from the older ancient texts as this practice was originally named "KIMCHI GONG", after the first generation Master Sock Kim.
We Sock Kim is reported to have devoloped this method of deadly self defense as a young boy, in Korea, circa 600 A.D. He was rather sickly and was beaten up by his classmates rather frequently. His parents were poor cabbage farmers and they could not afford self defense lessons from the local Kong Soo masters. Finally one day, young Sock Kim was approached by a gang of youths about 3 hours after eating a hearty lunch consisting of cabbage and a special blend of spices. One of the youths punched We Sock Kim hard in the stomach. As expected all the "wind" was knocked out of young Kim as he fell to the ground. When this happened, a look of horror overcame the gang of bullys as they all fell to the ground never to regain conciousness. Luckily, for Kim, hot air rose that day, as it still does, and he was spared the same fate from his newfound and then uncontrolled power. This particular incident is credited by some as the beginnings of the extremely low stances in traditional martial art as a method used to avoid an attack from a "KimChi" master. To this day the name "KimChi" can be heard in hushed whispers in many an Oriental kitchen or local Oriental restaurant, if one were to listen closely enough. So long as cabbage is fermented, the legend of "Empty Force" or "KimChi Gong" will live on.
No charge. Save your money for cabbage, instead of seminars, and practice hard. Someday you too may be able to do the "No Touch KO".
Bon Apetit,
white belt